Preparation

Preheat oven to 350*. Line two cookie sheets with parchment paper.Mix dry ingredients together well in a medium bowl with a whisk, and set aside.In a large mixer bowl, with paddle attachment, beat butter, and peanut butter together until blended. Add sugars and beat at med. high until fluffy. Add the eggs and vanilla, and mix on low until incorporated. Scrape down bowl, and mix again until smooth. Add dry ingredients and mix on low until combined. The dough will be stiff. Remove bowl from mixer, and using a rubber spatula, make sure all ingredients from the bottom of the bowl are well blended into the mixture. Using a small ice cream scoop, about a bit less than 1/4 cup, scoop out about 8 balls per sheet. Roll them in your hands briefly to smooth, and drop into a small bowl with the extra sugar and shake lightly to coat. Once placed on cookie sheet, use a large serving or meat fork to create a criss-cross design as you flatten the balls down slightly. Bake for 13-14 minutes until the edges and the tops of the pattern are medium golden brown. Let cool for a few minutes on the cookie sheet, then remove to a cooling rack.

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